Ingredients:

400gm ground pork

50gm salted fish (sliced thinly)

20gm ginger (sliced thinly)

4-5 pieces water chestnuts (cut into disc)

3 small chillies

Seasoning:
1 tsp light soya sauce

2 tsp corn flour

3 tbsp water

1 tsp sesame oil

1 tsp cooking wine

Method:-

• Combine minced pork, water chestnuts and seasoning.
• Stir well with a spoon. Marinate for 20 minutes in the fridge.
• Place the mixture in the dish and arrange the salted fish. 
• Sprinkle shredded ginger, chillies on top of the minced pork and spread over salted fish.
• Steam at high heat for 15 minutes or until cooked.

Serve hot with rice

Ingredients:
200g sliced raw fish (salmon or jellyfish)
100g radish shredded
100g carrot shredded
100g cucumber shredded
100g pickled papaya, shredded (qua yin)
10 pickled leeks, shredded (or sweet onion pickle)
100g pomelo wedges, peeled and separate the sacs (or grape fruit)
50g spring onions, shredded
10g red sweet ginger pickle
10g white sweet ginger pickle
1 tsp shredded kaffir lime (limau perut) leaves
1 shredded red chilli
20g coriander leaves
1 tbsp lemon or lime juice
1 tbsp brandy
20g sesame seeds, toasted
30g peanuts, toasted and ground
¼ cup of garlic oil + 2 tsp sesame oil
150g crispy chips (fried wonton skin)

Sauce:
300g plum sauce
3 tbsp hoisin sauce
1 tsp pepper
1 tsp five-spice powder
3 tbsp honey
3 tbsp lemon juice
Combine the sauce ingredients in a small saucepan. Bring to a low simmering boil. Leave aside to cool for later use.

Method:
1. Prepare all ingredients and arrange on a big round serving plate
2. Mix raw fish with lemon juice and brandy.
3. To serve, pour the sauce over the Yee Sang and sprinkle with five-spice powder.
4. Add a sprinkling of sesame seeds, roasted peanuts and crispy chips or fried wonton skin.